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Honey-Herb Pork Recipe

Honey-Herb Pork Recipe

Mustard, honey and rosemary make a sensational marinade and sauce for these moist pork tenderloins from Kathy Kittell of Lenexa, Kansas. Whether prepared on the grill or in the oven, the recipe doesn't require much hands-on work.
TOTAL TIME: Prep: 10 min. + marinating Grill: 25 min. + standing YIELD:6 servings

Ingredients

  • 1 cup beer or ginger ale
  • 1/2 cup prepared mustard
  • 1/2 cup honey
  • 2 tablespoons canola oil
  • 2 tablespoons onion powder
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)

Directions

  • 1. In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. If desired, serve with remaining marinade. Yield: 6 servings.

Nutritional Facts

4 ounce-weight: 274 calories, 8g fat (2g saturated fat), 84mg cholesterol, 432mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 31g protein Diabetic Exchanges:1 starch, 4 lean meat

Reviews for Honey-Herb Pork

Sort By :
MY REVIEW
chandra_24
Reviewed Jan. 21, 2013

"Although the pork was a bit expensive, this dish was still very tasty and delicious!"

MY REVIEW
Sharon Kilmer
Reviewed May. 26, 2011

"This recipe is delicious! I made it with the Rde and Sweet Potato salad on pg. 31 of the same issue."

MY REVIEW
JCV4
Reviewed Aug. 5, 2010

"I thought this recipe was very easy to make and had good flavor. I used fresh rosemary, which made it even more aromatic."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.